Prep the chicken: Pat the chicken dry and cut into bite-sized pieces. Dry chicken sears better and browns nicely.

Make the teriyaki sauce: In a bowl, whisk 1/2 cup low-sodium soy sauce, 1/4 cup brown sugar, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, and 1 tablespoon freshly grated ginger. Add a pinch of red pepper flakes if you like heat.

Mix the slurry: In a small cup, whisk 1 tablespoon cornstarch with 2 tablespoons water until smooth. Set aside.

Heat the pan: Set a large skillet over medium-high heat and add 1 to 2 tablespoons neutral oil. You want it hot but not smoking.

Sear the chicken: Add chicken in a single layer. Don’t crowd the pan. Cook 3 to 4 minutes without moving, then flip and cook another 2 to 3 minutes until mostly cooked through and lightly browned. Work in batches if needed.

Add the sauce: Pour the teriyaki sauce into the pan with the chicken. Stir to coat. Let it simmer for 2 to 3 minutes to warm through.

Thicken it up: Stir the cornstarch slurry, then drizzle it into the pan while stirring. Simmer 1 to 2 minutes more until the sauce turns glossy and clings to the chicken. If it gets too thick, add a splash of water. If it’s too thin, simmer a bit longer.

Finish and garnish: Turn off heat. Taste and adjust—add a touch more vinegar for brightness, or a tiny drizzle of honey for sweetness. Sprinkle with sesame seeds and green onions.

Serve: Spoon over steamed rice, toss with noodles, or plate as a finger food with toothpicks. A side of steamed broccoli or snap peas balances the richness.